What can you expect in the Food Thread on PF?

[Evo]

Rainy day today, so my wife and I did some cooking. My neighbor let me pick all his garlic scapes, so this morning I cut them up while my wife chopped and blended them in the food processor with walnuts, cold-pressed olive oil, shredded Romano cheese, salt and black pepper. My sister-in-law and the neighbor that gave me the scapes do not eat cheese, so we made a batch of pesto for them with no cheese. We also made garlic-scape butter by processing softened butter with scapes, Romano, ground black pepper, and paprika. Mmm! that is wonderful on rye toast! We had made garlic butter with cloves before, but the scapes add something special. My wife and her sister both avoid eating too much dairy, so we made up another batch using soy margarine instead of butter.

We brined a chicken last night, and I'm roasting that right now, with fresh basil leaves tucked under the skin - smells great! In another 45 minutes, I'm going to put a potato in the oven, too. Mmm! Baked potato with garlic-scape butter...

Sounds so good!

Evo Child bought me some "homemade" lobster bisque from the overpriced store for my first meal back. I just sampled it, there is enough sherry in there to get drunk if I don't heat it up.

 

[turbo]

Sounds so good!

Evo Child bought me some "homemade" lobster bisque from the overpriced store for my first meal back. I just sampled it, there is enough sherry in there to get drunk if I don't heat it up.

Evo! Stay out of the food thread. You'll get tempted to eat solids before your supposed to - (oh, just a nibble...).

My father came down today and we sent him home with a tub of garlic-scape pesto and a tub of garlic-scape butter. He called a few minutes ago, and said that he had decided to make a peanut butter sandwich on wheat bread, and instead of pairing it up with jam or sharp cheese (my favorite combo) he paired the peanut butter with garlic scape butter. He's raving about the stuff. I'll have to try to expand the garlic bed in next year's garden - this "by-product" is TOO GOOD when you learn how to use it. We're still just tinkering, and every recipe has been great.

 

[Moonbear]

Evo! Stay out of the food thread. You'll get tempted to eat solids before your supposed to - (oh, just a nibble...).

I was thinking the same thing. We might have to temporarily delete the thread just to keep her from popping her stomach!

Remember, Evo, LITTLE sips. I'm not sure sherry goes well with pain medicine either.

 

[Evo]

Don't worry, I can only eat/drink a few teaspoonfuls at a time. It took me an hour to eat part of one of those half cup servings of applesauce today.

 

[wolram]

Sunday dinner tomorrow, roast beef yorkie pudding etc, i can hardly eat half of it now a days, what can i get to entice my traditional mom away from roasts?

 

[Moonbear]

Don't worry, I can only eat/drink a few teaspoonfuls at a time. It took me an hour to eat part of one of those half cup servings of applesauce today.

At that rate, you could eat all day and still starve! You might want to consider cold soups, since anything you eat is going to wind up cold before you get more than a few bites in anyway. That, or park a small microwave next to the bed to keep reheating everything.

 

[turbo]

Sunday dinner tomorrow, roast beef yorkie pudding etc, i can hardly eat half of it now a days, what can i get to entice my traditional mom away from roasts?

Make her a traditional New England boiled dinner with seared (cheap) shoulder or neck roast simmered for hours and cooked at the end with turnip, cabbage, onions, carrots, potatoes, etc. Once you have sampled this, you will never do a traditional roast again.

 

[wolram]

Don't worry, I can only eat/drink a few teaspoonfuls at a time. It took me an hour to eat part of one of those half cup servings of applesauce today.

We will have to get you a bird feeder.

 

[Moonbear]

We will have to get you a bird feeder.

Ooh, that's what she needs, a hummingbird feeder. She can sip on sugar water all day.

 

[turbo]

I have created a monster, and he's spreading the disease like a zombie. My wife and I made garlic-scape pesto and we made a special batch for the neighbor who let me have all his scapes and my sister-in-law. Neither of them eat cheese, so we left out the Romano in that batch. He raves about the pesto, and now the guys on his paper-machine crew (who he got growing garlic on their own) want the pesto recipe, so they can make it up at work to serve with pasta.

I got a good pay-back today. My neighbor brought me a big bag of snow-peas, and told me that the Russian garlic scapes had pretty much all emerged, so I went up there with my basket and picked another peck of scapes, which we are freezing for future uses. As luck would have it, we have fresh snow peas and scapes (both killer stir-fry ingredients!) and my wife came home from a side-trip to TJ Maxx with a Kitchenaid stir-fry pan with a thick embedded copper plate in the bottom. I like my wok, but I'll give the rascal a try - it's very heavy and there should be no problem with hot spots.

 

[rewebster]

Ooh, that's what she needs, a hummingbird feeder. She can sip on sugar water all day.

funny!--

It's headed for that Ensure commercial with the little girl in the shopping cart, and then sipping on the Ensure at the end---"Mom, I don't like broccoli"

 

[turbo]

Just checked the paperwork from the Kitchenaid pan. The body of the pan is stainless steel with a layer of aluminum underneath, then a 1/4" layer of copper, then another layer of aluminum, and a bottom layer of stainless steel for durability. I like my cast-iron skillets and frying pans for general service, but I'll give this bad-boy a try with stir-frying duties.

 

[Moonbear]

funny!--

It's headed for that Ensure commercial with the little girl in the shopping cart, and then sipping on the Ensure at the end---"Mom, I don't like broccoli"

I can't stand that commercial! Every time I see it, I want to smack the mom and tell her that her daughter just needs to be told her choices are eat the broccoli or sit at the table all night until she eats the broccoli. How stupid, Ensure for kids to avoid vegetables.

 

[turbo]

I can't stand that commercial! Every time I see it, I want to smack the mom and tell her that her daughter just needs to be told her choices are eat the broccoli or sit at the table all night until she eats the broccoli. How stupid, Ensure for kids to avoid vegetables.

Fo' sho'! Cruciferous vegetables like broccoli have vitamin C and lots of other essential nutrients, and may help fight cancer and bolster the immune system. If kids don't want to eat vegetables and fruits, their parents should try to act like adults and find ways to incorporate those items into meals and not just load them onto the kids' plates and go toe-to-toe with them. There are very few vegetables that cannot be used in stir-fries and casseroles with lots of other ingredients so that a kid is not looking at a big pile of a vegetable they don't like. My sister used to hate spinach, but my mother persevered and found ways to use it, and now my sister makes spinach dip with home-made rye bread every Christmas eve.

 

[rewebster]

I can't stand that commercial! Every time I see it, I want to smack the mom and tell her that her daughter just needs to be told her choices are eat the broccoli or sit at the table all night until she eats the broccoli. How stupid, Ensure for kids to avoid vegetables.

and there is the reason for that show 'nanny 911'----which I haven't watched (if fact, I haven't watched any 'reality' show, including that one with the singers--)

A generation of 'I only want what I want' is coming into its own to be in contact with you soon.

 

[~christina~]

I can't stand that commercial! Every time I see it, I want to smack the mom and tell her that her daughter just needs to be told her choices are eat the broccoli or sit at the table all night until she eats the broccoli. How stupid, Ensure for kids to avoid vegetables.

LOL that was exactly what I was thinking. If they get hungry, they will eat.

I do find it amusing that the daughter says that she doesn't like "chicken."

 

[NateTG]

Does anyone know how to make those crunchy thick Kettle chips ?

I can never get my home-made chips to taste & feel anything like the ready-made ones ?!

I'm pretty sure there's one crucial (secret) process in the recipe to make these snacks !

Another aspect of oil temperature is that dropping the potatoes into the pot will drop the temperature of the oil. You're likely to see a different texture if you drop the chips in one at a time. In the kitchen, there is typically a small quantity of oil compared to a restaurant. (If you look at a restaurant, you can see that the fryers are huge tubs full of oil - way more than is necessary to cover the food - which is there as a thermal mass.) If you decide to try making chips again, see what happens to the texture if you make one chip at a time, and scale up the batch size slowly.

 

[Evo]

Fo' sho'! Cruciferous vegetables like broccoli have vitamin C and lots of other essential nutrients, and may help fight cancer and bolster the immune system. If kids don't want to eat vegetables and fruits, their parents should try to act like adults and find ways to incorporate those items into meals and not just load them onto the kids' plates and go toe-to-toe with them. There are very few vegetables that cannot be used in stir-fries and casseroles with lots of other ingredients so that a kid is not looking at a big pile of a vegetable they don't like. My sister used to hate spinach, but my mother persevered and found ways to use it, and now my sister makes spinach dip with home-made rye bread every Christmas eve.

I think the problem is that too many people do not know how to cook tasty vegetables, and trying to force a kid to eat your gawdawful food isn't the way to win them over.

My mother was a great cook and vegetables were incredibly yummy. (except she cooked steak for 45 minutes on each side because she liked it dead, gone, lifeless, immitating shoe leather) I ate at friend's homes and even I had to gag the vegetables down out of courtesy, and I preferred vegetables to meat when I was young, heck I preferred them to desert. People need to stop and ask "am I a bad cook?" is that why my kids won't eat at home? Could be! Kids would eat at our house and it was like they had never been fed real food before.

Have you ever compared canned asparagus to fresh? The only thing I will use canned asparagus for is cream of asparagus soup.

Another weird thing I remember was a lot of my friend's moms cooked two meals, one crappy meal for the kids and a better meal for the parents. It was really weird, at my house, everyone ate the same thing.

 

[NateTG]

Sunday dinner tomorrow, roast beef yorkie pudding etc, i can hardly eat half of it now a days, what can i get to entice my traditional mom away from roasts?

How about roast salmon? It's healthy, tasty and brain-dead easy. It's also a better choice for summer cooking since it cooks fast (optionally on the barbie) so you don't have to spend as much time in a hot kitchen. Serve with summer vegetables or salad and new potatoes.

 

[Andre]

I can't stand that commercial! Every time I see it, I want to smack the mom and tell her that her daughter just needs to be told her choices are eat the broccoli or sit at the table all night until she eats the broccoli. How stupid, Ensure for kids to avoid vegetables.

Unfortunately, broccoli is usually killed by boiling it for 10+ minutes starting with lots of cold water. You can't do it more wrong.

Boil water first, just a quarter of an inch on the bottom with a little salt. Then drop in the broccoli 'flowers' (don't bother about the stem). Cover with lit and let it boil again for ~3 minutes then drain and use the boiled water to make a nice cheese sause.

But first marvel at the bright green color of the broccoli instead of the sad dark brownish green after having murdered the broccoli.

 

[D H]

...

Evo! Stop looking at this thread! You are not supposed to even think of tasty food for a while.

Perhaps this thread should be locked for a while since Evo apparently cannot resist looking it.

 

[Moonbear]

Unfortunately, broccoli is usually killed by boiling it for 10+ minutes starting with lots of cold water. You can't do it more wrong.

Boil water first, just a quarter of an inch on the bottom with a little salt. Then drop in the broccoli 'flowers' (don't bother about the stem). Cover with lit and let it boil again for ~3 minutes then drain and use the boiled water to make a nice cheese sause.

But first marvel at the bright green color of the broccoli instead of the sad dark brownish green after having murdered the broccoli.

I don't do cheese sauces on broccoli either. That just seems to ruin the nice healthy vegetable if you drown it in fatty cheese sauce. I don't remember the last time I just boiled broccoli though. I do start from cold water and bring it to a boil, but don't boil nearly that long. Just until crispy. It's still green when I boil it. More often, I toss it into a stir fry though, or just eat it raw in salads.

My mom, on the other hand, is a broccoli serial killer. I still ate it (there was no choice), but by the time she was done with it, it was grayish mush. She didn't think any vegetable should be cooked less than 15 minutes once brought up to full boil. I don't think she realized there were settings on the stove other than "Hi" either. There were a lot of foods I discovered I actually liked once I escaped the asylum...I mean left home...and experienced cooked properly.

The other day, I just made brussels sprouts. I remembered them being nasty and bitter atrocities as a child. A few years ago someone made some for a dinner they cooked for me, so I braced myself to be polite and chew and swallow without showing my distaste for them, but I was instead shocked to discover they were tasty little things. So, I had to try it for myself.

I melted a bit of butter with vegetable oil, added some garlic, and sauteed the brussels sprouts (cut in half) in the garlic butter. I added some garbageake and porcini mushrooms, a touch of salt and pepper, and because it was what was open, deglazed the pan with a splash of muscat wine. They were still just a bit crunchy, and delicious! The garlic and mushroom gave a nice flavor, and I wasn't sure what it would be like cooking with such a sweet wine, but I really enjoyed it, so I might have to dabble with that flavor for some other sauteed foods.

 

[turbo]

Unfortunately, broccoli is usually killed by boiling it for 10+ minutes starting with lots of cold water. You can't do it more wrong.

Yep. Most vegetables are better-served by judicious steaming. Just a little water in the pot, insert a steaming basket, and bring to a boil - THEN dump the vegetables in the steamy, preheated basket and cover for a couple of minutes (just until al dente).

Slow heat-up of vegetables fully immersed in water is the perfect way to ruin the texture and color and leach out their nutrients.

 

[Evo]

Evo! Stop looking at this thread! You are not supposed to even think of tasty food for a while.

Perhaps this thread should be locked for a while since Evo apparently cannot resist looking it.

I can post in locked threads. MUWAHAHAHAHA!

 

[Evo]

I melted a bit of butter with vegetable oil, added some garlic, and sauteed the brussels sprouts (cut in half) in the garlic butter. I added some garbageake and porcini mushrooms, a touch of salt and pepper, and because it was what was open, deglazed the pan with a splash of muscat wine. They were still just a bit crunchy, and delicious! The garlic and mushroom gave a nice flavor, and I wasn't sure what it would be like cooking with such a sweet wine, but I really enjoyed it, so I might have to dabble with that flavor for some other sauteed foods.

Oooh, I have to try that!

 

[turbo]

Oooh, I have to try that!

That does sound good, though I would probably fall back on my cheap Carlo Rossi Burgundy to de-glaze the pan.

 

[lisab]

A great way to do broccoli: cut the florets into bite-size pieces. Heat up some olive oil and stir fry the broccoli for just a few minutes - they should still be a little crunchy. Maybe add a little chopped garlic, onion, or ginger. Season with a little bit of salt and pepper...ahhh, so good!

 

[turbo]

A great way to do broccoli: cut the florets into bite-size pieces. Heat up some olive oil and stir fry the broccoli for just a few minutes - they should still be a little crunchy. Maybe add a little chopped garlic, onion, or ginger. Season with a little bit of salt and pepper...ahhh, so good!

If you know someone who grows garlic or can get to a farmer's market in season, see if you can pick up some scapes. Chop them up and stir fry them with your vegetables. They have some of the tang of green onions with a mild but rich garlic flavor.

 

[Moonbear]

Oooh, I have to try that!

Not for a while yet, you aren't.

 

[Evo]

Not for a while yet, you aren't.

 

[Math Is Hard]

will someone please lock Evo out of this thread?

 

[turbo]

will someone please lock Evo out of this thread?

Shh! The only way to get her out of the thread is to BEG her to stay...

 

[binzing]

Oh, now I feel stupid. Of course this food thread.

 

[turbo]

Another utensil find! After finding a large 5-layer KitchenAid pan for $19, my wife brought home a mint-condition Griswold #5 cast-iron frying pan that she got at a church thrift-store for just $2. What a great deal!

 

[Borek]

Have you ever tried Polish pickled cucumbers? I just prepared some, now it takes patience - they will be ready in several weeks. General idea is described in the wikipedia (see pickled cucmber). No vinegar, they will make their own acid. They should be sour and crisp. Details on request.

I just hope they will not spoil this time, last year I made them twice - first were perfect and didn't last long, but second batch (for winter) was attacked by some mold, never seen such a thing before. Not that I have lot of experience, but I am not a virgin either

 

[Borek]

OK, nobody asked, but I already took a picture, so here we go:

Visible: cucumbers, dill, garlic, leaf of horseradish, jar, my kitchen table and wall, my laziness in finding better light before taking the picture.

Take cucumbers - not too large, freshly collected. Wash them. Put them into jar together with whole dill, garlic cloves, leaf of horseradish and/or pieces of horseradish root, you may add leaves of oak or cherry (not too much). Boil water and dissolve tablespoon of kitchen salt per liter. It is better to use non-iodized salt, iodine is bacteriostatic and may slow down the process, or even make it impossible. Wait till water is just warm and pour into jar so that cucumbers are completely covered. You may use small plate with added weight to push cucumbers down. It is important that nothing sticks above the brine, as mold loves such places. Remember to leave some place above the brine, as when the fermentation starts level goes up and you will end with a brine puddle around the jar. Don't close tightly. Don't put the jar in the hot place, nor in the cold place, nor in the direct sunlight. Otherwise it can stand whenever you want.

In a few days brine will get cloudy - that's OK. It should smell sour. Layer of bacteria on the surface - as long as it smells sour - is OK. Mold is wrong. I will let you know when my cucumbers will be ready, as honestly I have no idea how long you have to wait - just one day it looks llike they don't want to wait any longer

 

[turbo]

You're a brave fellow, Borek! I make LOTS of pickles, but they have to be packed and processed with enough vinegar to suppress the growth of nasties like Botulin and Listeria, packed in sterilized jars, and processed in a boiling water bath. All it takes is an anaerobic environment with a rather neutral pH to brew up some really dangerous toxins.

 

[Evo]

OK, nobody asked, but I already took a picture, so here we go:

Visible: cucumbers, dill, garlic, leaf of horseradish, jar, my kitchen table and wall, my laziness in finding better light before taking the picture.

Take cucumbers - not too large, freshly collected. Wash them. Put them into jar together with whole dill, garlic cloves, leaf of horseradish and/or pieces of horseradish root, you may add leaves of oak or cherry (not too much). Boil water and dissolve tablespoon of kitchen salt per liter. It is better to use non-iodized salt, iodine is bacteriostatic and may slow down the process, or even make it impossible. Wait till water is just warm and pour into jar so that cucumbers are completely covered. You may use small plate with added weight to push cucumbers down. It is important that nothing sticks above the brine, as mold loves such places. Remember to leave some place above the brine, as when the fermentation starts level goes up and you will end with a brine puddle around the jar. Don't close tightly. Don't put the jar in the hot place, nor in the cold place, nor in the direct sunlight. Otherwise it can stand whenever you want.

In a few days brine will get cloudy - that's OK. It should smell sour. Layer of bacteria on the surface - as long as it smells sour - is OK. Mold is wrong. I will let you know when my cucumbers will be ready, as honestly I have no idea how long you have to wait - just one day it looks llike they don't want to wait any longer

Very nice Borek!

I know cabbage and other vegetables (kim chee comes to mind) ferment on their own without adding an acid such as vinegar, I didn't know about cucumbers though.

It appears this type of pickling is very common, it is just pickled in a brine. So this is why I prefer Polish pickles, I never knew. Pickles in vinegar are usually too sour for me.

http://en.wikipedia.org/wiki/Pickled_cucumber

A recipe, but I much prefer Borek's.

http://www.recipezaar.com/96002

When should I expect my first shipment?

I'd try it, but Evo making pickles in brine = dead Evo.

 

[Borek]

You're a brave fellow, Borek!

Well, we are a brave nation

Honestly, we (I mean all of us in Poland, not my family) eat these cucumbers every year, thousands of tons of them, they can be bought almost everywhere, and I have never heard about any related health problems. If they smell bad, you throw them away.

Could be it depends on the local conditions. Here it works perfectly. Lactic acid produced during fementation kills all other bacteria and such pickled cucumbers can be safely stored for several months (althought they usually don't survive that long, they are simply too tasty).

From what I read on wikipedia sauerkraut is popular in some areas of US - and it is made in a very similar way, only natural, lactic acid fermentation is responsible for its stability.

 

[turbo]

Yes, we have sauerkraut (and I love it). We also have salt pork, salted leeks and chives, and other old-fashioned (pre-refrigeration) food that relied on salt for the suppression of bacteria. I'm just a bit nervous about putting up a non-refrigerated product in a weaker brine. The pickles I make can be safely stored for years, if needed, though they rarely last to the next harvest. The dill cucumber pickles with chili peppers and garlic have gone really fast, and we're almost out.

 

[Borek]

A recipe, but I much prefer Borek's.

But in fact they don't differ much.

When should I expect my first shipment?

Oops, that can be difficult. With all those hazmat regulations and export limitations... But I'll see what I can do about it

 

[Borek]

I'm just a bit nervous about putting up a non-refrigerated product in a weaker brine.

It is not the brine that conserves them, but the lactic acid and low pH. That's why they need to be fermented. And fermentation can go awry, but it is obvious when it does.

 

[Moonbear]

Interesting pickles. I've never made pickles without vinegar before. Perhaps surprising, since my grandparents are/were Polish (grandfather has already passed away) and certainly never shied away from any other scary concoction (like the homemade sauerkraut), and certainly grew enough pickling cucumbers every year. We were always really careful with making pickles though, even if we weren't going to can them in jars, we'd start out by sterilizing the jars in the pressure cooker, and boiling the brine, so only the cucumbers were not sterilized, but the brine was added while still boiling hot.

Is that what the garlic pickles are that don't taste very sour?

That whole fermenting on the kitchen counter concept reminds me of the scary concoction the other grandparents use to make. They had some sort of fermented fruit cocktail thing always on the kitchen counter. Rather alcoholic. Stuff like citrus fruits and cherries in it. They used it like an ice cream topping, I think. I never even tasted it, because somehow it scared me to eat something that had been sitting in a jar on the kitchen counter as long as I'd been alive.

 

[Borek]

I am making brine out the boiled water, I have not stated that in the recipe, my fault. That jars and lids must be clean is rather obvious, although I never boiled them, just washed thoroughly. When it comes to pouring boiling brine - they say that you use hot brine to make cucumbers fast, or cold one (well, room temperature) to make them for winter. Different recipes call for 1 to 1.5 tablesppon of salt per liter of water.

They had some sort of fermented fruit cocktail thing always on the kitchen counter. Rather alcoholic. Stuff like citrus fruits and cherries in it.

Sounds like ratafia. It is made (in Poland) from many fruits - when they get ripe you add a layer of fruits plus some sugar and rectified spirit, and you do it till autumn. I have never tried to do it by myself.

 

[turbo]

That whole fermenting on the kitchen counter concept reminds me of the scary concoction the other grandparents use to make. They had some sort of fermented fruit cocktail thing always on the kitchen counter. Rather alcoholic. Stuff like citrus fruits and cherries in it. They used it like an ice cream topping, I think. I never even tasted it, because somehow it scared me to eat something that had been sitting in a jar on the kitchen counter as long as I'd been alive.

I had an older neighbor who used to make that stuff - kinda like a fermented fruit cocktail - and she used to use it to make cakes.

 

[Evo]

That whole fermenting on the kitchen counter concept reminds me of the scary concoction the other grandparents use to make. They had some sort of fermented fruit cocktail thing always on the kitchen counter. Rather alcoholic. Stuff like citrus fruits and cherries in it. They used it like an ice cream topping, I think. I never even tasted it, because somehow it scared me to eat something that had been sitting in a jar on the kitchen counter as long as I'd been alive.

Darn, who was it that used to make that, it's really good. At least their recipe was.

 

[Moonbear]

Sounds like ratafia. It is made (in Poland) from many fruits - when they get ripe you add a layer of fruits plus some sugar and rectified spirit, and you do it till autumn. I have never tried to do it by myself.

Yep, that's what they did. Always adding a little more fruit. I have no idea how one starts it. If I'm going to make things that require fermenting, I prefer it to be something I cook, like sauerkraut (never tried making it myself, but would be willing since you can boil it before eating), or sourdough starter for bread. My parents used to make their own wine, but even that is more of an endeavor than I'm willing to undertake.

 

[turbo]

Darn, who was it that used to make that, it's really good. At least their recipe was.

Maybe this will jog your memory: my neighbor made her fermented fruit mix and when she made a cake for a party, she would top the cake with fruit from the mix before baking it, then invert the cake out of the pan and ice it, so the fruit layer would be on the bottom. I never tried it, not being a big fan of sweets, but it seemed to be a hit with her kids.

 

[Evo]

Maybe this will jog your memory: my neighbor made her fermented fruit mix and when she made a cake for a party, she would top the cake with fruit from the mix before baking it, then invert the cake out of the pan and ice it, so the fruit layer would be on the bottom. I never tried it, not being a big fan of sweets, but it seemed to be a hit with her kids.

Yep, that sounds familiar. Right now though, I can barley keep my eyes open, and I had a 3 hour nap. Since the surgery I am having fits of sleepiness along with headaches and can barely function. And if I never see another bowl of chicken soup again as long as I live, it will be too soon. I want a big hunk o' beef.

 

[turbo]

Yep, that sounds familiar. Right now though, I can barley keep my eyes open, and I had a 3 hour nap. Since the surgery I am having fits of sleepiness along with headaches and can barely function. And if I never see another bowl of chicken soup again as long as I live, it will be too soon. I want a big hunk o' beef.

<shoves a prime rib into the DVD drive to email to Evo> I hear you.